Tuesday, September 7, 2010

Kochur Loti


Kochur Loti - 200 g, about 1and 1/2 inch long pieces
Coconut - 2 tbsp, shredded
Mustard Seeds - 1 tbsp, paste
Kalonji/Kalo Jeere - 1/4 tsp
Green Chillies - 2, slit
Turmeric - 1/4 tsp
Salt - To Taste
Oil - 2 tbsp, mustard oil is preferred
Water - 2 cups


Bring water to boil. Add kochur loti, 1/2 tsp salt, and a pinch of turmeric. Cover and boil for 5 minutes. Drain water thoroughly.
Heat oil in a pan, to it add kalojeere and green chillies. Fry for 30 sec or until seeds start to splatterAdd kochur loti and fry for 4-5 minutes on medium heat.
Add ground mustard seed paste and shredded coconut. Add turmeric, salt and cover to cook on medium-low heat (approximately 4-5 minutes). Stir occasionally to ensure that the vegetable does not stick to the bottom of the kadhai. This dish is dry and does not require water.


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